CARAMEL PECAN FRENCH SILK PIE
This is just like my favorite pie from Baker's Square. This recipe came from BHG. Cooking time denotes "chill" time. :)
Provided by Cookiegirlandi
Categories Dessert
Time 5h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Baked Pastry Shell; set aside.
- In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
- Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
- Remove from heat.
- Gradually stir half of the hot mixture into beaten egg yolks.
- Return egg mixture to chocolate mixture in saucepan.
- Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
- Remove from heat.
- (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
- Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
- Transfer the chocolate mixture to a medium mixing bowl.
- Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread caramel ice cream topping in bottom of Baked Pastry Shell.
- Sprinkle pecans evenly over caramel.
- Carefully spread filling into pie shell.
- Cover and refrigerate pie for 5 to 24 hours.
- To serve, top with whipped cream.
- If you like, garnish with chocolate curls.
Nutrition Facts : Calories 669.1, Fat 42.1, SaturatedFat 19.1, Cholesterol 115.1, Sodium 360.4, Carbohydrate 68.7, Fiber 3.2, Sugar 22.8, Protein 5.5
PECAN CARAMEL FRENCH SILK PIE
Make and share this Pecan Caramel French Silk Pie recipe from Food.com.
Provided by lik2fish
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Set aside 2 tablespoons of chopped pecans for garnish.
- Mix remaining pecans with caramel.
- Spread in baked pastry shell.
- Spread cream cheese mixture over that.
- Spread with the mousse.
- Top with whipped cream.
- Garnish with reserved pecans.
- Refrigerate before serving for at least 2 hours.
CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
CARAMEL PECAN PIE
Make and share this Caramel Pecan Pie recipe from Food.com.
Provided by UnknownChef86
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt caramels with water & margarine in a saucepan over low heat.
- Stir occasionally until smooth.Combine sugar,salt & eggs.
- Gradually add caramel sauce;Mix well.
- Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.
CARAMEL PECAN PIE
Make and share this Caramel Pecan Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 1h10m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a saucepan over low heat, combine caramels, butter and milk.
- Cook, stirring frequently, until smooth.
- Remove from heat and set aside.
- In a large bowl, combine sugar, eggs, vanilla and salt.
- Gradually mix in the melted caramel mixture. Stir in pecans.
- Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown.
- Allow pie to cool until filling is firm.
Nutrition Facts : Calories 4235.9, Fat 223.6, SaturatedFat 65.2, Cholesterol 790.5, Sodium 2974.2, Carbohydrate 530, Fiber 16.1, Sugar 393.7, Protein 58.2
FRENCH PECAN PIE
Make and share this French Pecan Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff but not dry.
- Gradually add sugar.
- Add vanilla, broken crackers and pecans.
- Bake in a 10-inch buttered pie pan for 30 minutes at 300 degrees Fahrenheit.
- Cool.
- Top with sweetened whipped cream (spread over cooled pie).
- Garnish with shaved chocolate.
FRENCH SILK PIE
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
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CARAMEL PECAN SILK PIE - THE MOMMY MOUSE CLUBHOUSE
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4.5/5 (28)Total Time 2 hrs 10 minsCategory DessertsCalories 528 per serving
- Spray pie pans with nonstick spray. Poke the crust with a fork. Place pie weights or dried beans inside each pie crust. Bake at 350 for 10 minutes.
- Caramel Pecan Layer: Heat the butter in a saucepan over medium heat and slowly add sugar until incorporated. Remove the pan from heat and slowly whisk in caramel ice cream topping, then eggs, then vanilla and salt. Sprinkle one cup of chopped pecans over the bottom of each crust. Pour half of the caramel mixture over each pie. Bake at 375 for 30-40 minutes. Cool completely.
- Cream Cheese Layer: Beat the softened cream cheese in a stand mixer or with a hand mixer. Add powdered sugar and mix until combined. Whip the cream and sugar together. Fold the whipped cream in to the cream cheese mixture. Spread half of the mixture over each pie with a spatula and place in the freezer for 10-15 minutes to set.
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4/5 (1)Calories 725 per servingTotal Time 5 hrs 40 mins
- In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
- Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
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